choose your language

TASTE THE BEST

mediterranean food

RESERVATIONS: 667 60 62 17

choose your language

taste the best

mediterranean food

RESERVATIONS: 667 60 62 17

OUR CHEF

Jesús Morillo

OUR CHEF

Jesús Morillo

Jesús Morillo received his education at the Escuela Superior de Hostelería (Higher Education School of Hospitality) in Seville, Spain. Soon afterwards, he began working in Michelin star level restaurants.
When creating a plate, he is most inspired by Mediterranean products such as tomatoes, spices, fresh fish and rice.
His Objective:
“My principal objective for my kitchen is to arouse sensations from childhood foods, while adding a distinguished and modern touch”.

DEDICATION

and natural ingredients

DEDICATION

and natural ingredients

The essence of our kitchen is special dedication and quality natural ingredients that serve as a base for each one of our plates.
By doing that, we aim to stimulate new sensations for traditional Mediterranean gastronomy, to achieve that distinguished touch. A modern kitchen to activate all of your senses.
Likewise, we offer a cocktail service which is ideal for an evening sunset on our terrace.

FROM THE TIN

restaurante

Exclusive selection for our restaurant

Sardines from the Galician Rias 13/16 units

Anchovies from Cantabria with butter | 8 fillets

Anchovies from the coast of Santoña | 12 fillets

XXL Pickled Galician mussels 4/6 units

FROM THE TIN

restaurante

Exclusive selection for our restaurant

Sardines from the Galician Rias 13/16 units

Anchovies from Cantabria with butter | 8 fillets

Anchovies from the coast of Santoña | 12 fillets

XXL Pickled Galician mussels 4/6 units

FOR PECKING

100% Acorn-fed Iberico shoulder loin from Navarretino (85 gr.)

100% Acorn-fed Iberico ham from Navarretino (85gr.)

Cured rubia gallega beef

Aged carpaccio from picaña

Our acorn-fed ham croquettes 4/8 units

Butterfly-cut boquerones in vinegar, anchovies from the coast and Basque chili peppers | 4 units

Cured sausage from Mallorca with cheese and honey

Toasted focaccia with smoked sardine over an avocado lime spread

"Tomaca" - Toasted focaccia with extra virgin olive oil, grated tomatoes and anchovies 00

TO SHARE

Potato salad with fried crystal prawns

Hummus

Fancy Caesar Salad, but just a taste

Chef Salad

With quinoa, avocado, sun-dried tomato, pickled onion, walnut and mango vinaigrette

Tomato with Buffalo Burrata cheese, Romesco Sauce and pistachios

Tomato with Frigate Mackerel

Diced Cherokee purple tomatoes, sautéed green asparagus and Pecorino cheese

Foie terrina, Coffee marmalade and toasted bread

International cheese plate

Half/ Full

Cured Payoya goat cheese

Half/Full

FROM THE GARDEN

Seasonal vegetables with Beet Sauce

Slow roasted leeks with brown butter, romesco and cashew vinaigrette

Braised chicory, Picón Bejes-Tresviso (a blue cheese from Cantabria), horseradish, anise and a reduction from Pedro Jiménez

Grilled cabbage, black garlic ali-oli and hazelnuts

Grilled artichokes hearts with white garlic cream and ham 2/4 unid.

FROM THE WOKS

wok

Quinoa stir-fry with vegetables

Noodle stir-fry with vegetables

Rice stir-fry with vegetables

Add chicken or shrimp.

TO FINISH

Lacquered salmon, vegetable, raisin and lime couscous

Codfish with homemade Tomato Sauce

Fish of the day

Green Suites hamburger, 180 gr.

Acorn-fed Iberico tenderloin

Dry aged sashi ribeye, 200 gr.

Friesian beef sirloin, 200 gr.

Fiesian beef ribeye from Galicia, 350 gr.

45 day dry-aged friesian ribeye steak from Galicia

FOR THE KIDS

Macaroni with tomato

Breaded chicken breast with potatoes

Breaded chicken bites

Flamenquín with potatoes

Fish and chips

Ham and cheese pizza

Margarita pizza

DESSERTS

Baked Cheesecake

Dark chocolate Molten Cake with Vainilla Ice Cream

Caramelized Rice Pudding

Like they taught me in Asturias.

“A lunch and dinner menu with a modern Mediterranean inspiration”.

Jesús Morillo

contact us

Calle Albatros 2.A (Urb. Condequinto)
41500 Sevilla
667 60 62 17

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